Au Jus (for Prime Rib)
Au Jus (for Prime Rib)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, whole
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 teaspoons Better Than Bouillon roasted beef base, or similar beef broth concentrate
- 2 cups water
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons unsalted butter, cut into cubes
Instructions
- 1
Heat the olive oil in a medium-sized pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, until softened and beginning to caramelize slightly.
⏱️ 7 min
- 2
Add the whole garlic cloves, sliced carrots, and chopped celery to the pot. Stir well and continue to sauté for another 5-7 minutes, allowing the vegetables to soften further and release their flavors.
⏱️ 7 min
- 3
In a separate measuring cup or bowl, combine the Better Than Bouillon roasted beef base with 2 cups of hot water and stir until fully dissolved, creating a rich beef broth.
⏱️ 2 min
- 4
Add the fresh rosemary sprigs and fresh thyme sprigs to the pot with the sautéed vegetables. Season generously with salt and freshly ground black pepper. Pour the prepared beef broth into the pot.
⏱️ 3 min
- 5
Bring the mixture to a gentle simmer. Reduce the heat to low and allow the au jus to simmer, uncovered, for 20-25 minutes, or until the liquid has reduced by about one-third and the flavors have intensified.
⏱️ 25 min
- 6
Carefully pour the entire contents of the pot through a colander placed over a large, heatproof bowl to separate the liquid from the cooked vegetables and herbs. Discard the solids collected in the colander.
⏱️ 3 min
- 7
For an even smoother consistency, pour the collected liquid through a fine-mesh strainer into a clean pot. Use a spatula to press down on any remaining solids in the fine-mesh strainer to extract all the flavorful liquid. Discard the solids.
⏱️ 5 min
- 8
Return the strained, smooth liquid to a gentle heat. Add the cubed unsalted butter and whisk continuously until the butter is fully melted and incorporated, enriching the au jus and giving it a glossy finish.
⏱️ 3 min
- 9
Taste and adjust seasoning if necessary. Serve the finished au jus hot, typically as a dipping sauce or accompaniment for prime rib.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Au Jus (for Prime Rib)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, whole
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 teaspoons Better Than Bouillon roasted beef base, or similar beef broth concentrate
- 2 cups water
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons unsalted butter, cut into cubes
Instructions
- 1
Heat the olive oil in a medium-sized pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, until softened and beginning to caramelize slightly.
⏱️ 7 min - 2
Add the whole garlic cloves, sliced carrots, and chopped celery to the pot. Stir well and continue to sauté for another 5-7 minutes, allowing the vegetables to soften further and release their flavors.
⏱️ 7 min - 3
In a separate measuring cup or bowl, combine the Better Than Bouillon roasted beef base with 2 cups of hot water and stir until fully dissolved, creating a rich beef broth.
⏱️ 2 min - 4
Add the fresh rosemary sprigs and fresh thyme sprigs to the pot with the sautéed vegetables. Season generously with salt and freshly ground black pepper. Pour the prepared beef broth into the pot.
⏱️ 3 min - 5
Bring the mixture to a gentle simmer. Reduce the heat to low and allow the au jus to simmer, uncovered, for 20-25 minutes, or until the liquid has reduced by about one-third and the flavors have intensified.
⏱️ 25 min - 6
Carefully pour the entire contents of the pot through a colander placed over a large, heatproof bowl to separate the liquid from the cooked vegetables and herbs. Discard the solids collected in the colander.
⏱️ 3 min - 7
For an even smoother consistency, pour the collected liquid through a fine-mesh strainer into a clean pot. Use a spatula to press down on any remaining solids in the fine-mesh strainer to extract all the flavorful liquid. Discard the solids.
⏱️ 5 min - 8
Return the strained, smooth liquid to a gentle heat. Add the cubed unsalted butter and whisk continuously until the butter is fully melted and incorporated, enriching the au jus and giving it a glossy finish.
⏱️ 3 min - 9
Taste and adjust seasoning if necessary. Serve the finished au jus hot, typically as a dipping sauce or accompaniment for prime rib.
⏱️ 2 min